Golden and crispy real Kungfu – Haicheng Food’s new “Roasted Suckling Pig by Traditional Method” (picture)

Golden and Crispy Real Kungfu – Haicheng Food’s new “Roasted Suckling Pig by Traditional Method” (Photo) Ximo Cantonese wedding banquets cannot be complete without roasted pig, which shows its...

Golden and crispy real Kung Fu – Haicheng Food’s new "Old Method Hand-roasted Suckling Pig" (photo) Ximo Cantonese people’s wedding banquets cannot be complete without roasted pig, which shows its unique status in Cantonese cuisine. If we trace its origins, the history of roasted suckling pig can be traced back to the Western Zhou Dynasty, when it was called "cannon pig" and was one of the "Eight Treasures". It has been a delicacy in all dynasties since then, and "Qi Min Yao Shu" also records its characteristics and processing methods in detail. In the early Qing Dynasty, it became the main dish of Manchu and Han banquets. It was favored by both the government and the public and has been popular among the government and the people. Later, cooking technology continued to develop and improve, and manual barbecues developed into sealed ovens. The marinated meat sauce was not only added with seafood sauce unique to Cantonese cuisine, but also "skin water" made a breakthrough in development, and the unique Cantonese roasted pork with pockmarked skin was evolved. Selected raw materials: Authentic roasted suckling pig must use young pigs that have not stopped breastfeeding for 90 days and are produced in Nanxiong County, Guangdong. The suckling pigs selected by "Haicheng" weigh four to five pounds, with thin skin and even fat. Dense Sauce Before handling the suckling pig, the chef evenly applies a dense sauce mixed with maltose and vinegar on the outer skin of the suckling pig. The acetic acid shrinks the skin and destroys the fibrous tissue of the skin. It also more effectively removes moisture when heated, thereby achieving a golden and crispy effect. Then spread the noodles sauce, cooking wine, sesame sauce, fermented bean curd, garlic paste and other seasonings evenly into the pig's chest, pierce it with a roasting fork, and bake it in the charcoal stove. The ancient barbecue "Haicheng Cuisine" strives for the original flavor of the food, returning to the original nature and launching the ancient hand-roasted suckling pig. The reason is that to authentically roast suckling pig, the chef needs to watch the changes in the heat and listen to the "sizzling" sound of the suckling pig when it is heated. The fat and thin ratio of each suckling pig is different, and the skin bursting time is different. It can only be controlled by the master's experience and listening to the sound. Hearing the "sizzling" sound means that the water needs to evaporate quickly, but if the temperature is too high, the suckling pig will easily burn dry. When bubbles appear on the skin of the suckling pig, use a bamboo skewer to break the bubbles, and then brush oil on the surface to cool down. At the appropriate time, the suckling pig needs to be removed from the fire to prevent it from burning. The hand-roasted suckling pig is a result of the skill of the master. The scorched, crispy, and crunchy hand-roasted flavor of this open-fire barbecue is difficult to match in a closed oven. Another new dish in "Haicheng", "Beijing Sliced ​​Duck", is also highly sought after by the majority of gourmet diners. I won’t list the special dishes one by one, but readers are invited to go to Haicheng and have a delicious meal in person.